Spring Chicken Noodle Skillet (Printable)

Tender chicken, egg noodles, peas, and carrots in a light creamy sauce. Ready in 35 minutes.

# Components:

→ Poultry

01 - 2 cups cooked, shredded chicken

→ Pasta

02 - 8 oz wide egg noodles

→ Vegetables

03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Sauce & Seasonings

07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1/2 cup whole milk or half-and-half
11 - 1/4 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Cook the egg noodles according to package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the onion and carrots, and sauté for 4-5 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Sprinkle the flour over the vegetables and cook, stirring continuously, for 1 minute.
05 - Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper. Bring to a gentle simmer and cook for 3-4 minutes, stirring, until the sauce thickens.
06 - Add the peas, shredded chicken, and Parmesan cheese. Stir to combine and heat through for approximately 2 minutes.
07 - Gently fold in the cooked noodles until evenly coated in the sauce. Cook for 1-2 minutes more if needed, then remove from heat.
08 - Sprinkle with fresh parsley and serve warm.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is practically nonexistent and you can sit down to eat without a pile of dishes waiting.
  • It tastes bright and comforting at the same time, like springtime decided to show up in your dinner instead of waiting for the weather to cooperate.
  • You can use whatever cooked chicken you have on hand, turning leftovers into something that feels completely new and intentional.
02 -
  • Don't skip the step of cooking the flour with the vegetables for a full minute, or your sauce will taste chalky and raw instead of smooth and savory.
  • If your sauce looks too thick after adding the noodles, splash in a little more broth or milk to loosen it up; noodles absorb liquid as they sit, so it's better to start with a slightly thinner sauce.
  • Use a large skillet with high sides or you'll struggle to fold in the noodles without making a mess on the stovetop.
03 -
  • Grate your own Parmesan instead of using the pre-grated stuff; it melts smoother and tastes fresher, which makes a noticeable difference in a simple sauce like this.
  • If you want a little more richness, stir in a tablespoon of cream cheese along with the Parmesan for an extra silky texture that clings to every noodle.
  • Taste the sauce before you add the chicken and noodles, because that's your last chance to adjust the seasoning without fishing through pasta to figure out what's missing.
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